Roasted broccoli and crispy chickpeas with Sichuan dukkah from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 68) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked cannellini beans or cooked lentils for cooked chickpeas; hazelnuts, pistachios, or pecans for cashew nuts; and sweet potatoes, cauliflower, or Brussels sprouts for broccoli.

  • megann_b5gxnm on June 13, 2026

    Good flavor. Used chili crisp in place of the Sichuan peppercorns. Served with rice but that emphasized the overall dryness of the dish. Didn't have the black vinegar, maybe that would have helped.

  • gootenbeez on May 18, 2026

    Delicious. Ate it for two days and leftovers were just as good as day 1. Loved the dukkah. Might have to add this to the salad rotation.

  • Lsblackburn1 on June 19, 2025

    I was worried that the cardamom would be too much, but I ground the spices in the grinder and was surprised by how much I like this. Even made it twice in a row to use up the dukkah - once to take to a gathering and once for dinner at home.

  • bernalgirl on January 22, 2025

    I loved this but my family was underwhelmed by the dukkah. I have lots more and look forward to sprinkling it on salads and leftovers rice plates.

  • MariaSwe on January 12, 2025

    This was really nice, I will definitely make again. The recipe didn't really say but to me this was more of a side dish. That didn't stop me from eating it on its own for dinner, but next time I will serve it on the side. The times in the oven were perfect and also the seasonings.

  • christineakiyoshi on February 12, 2024

    The dukkah is so tasty! I liked this but it is a little dry, may add some chili oil next time.

  • klrclark on January 14, 2024

    Excellent. Didn’t have cashews or green onions. But great taste and easy to make.

  • rachelblair on October 27, 2023

    Love this salad and it keeps fairly well. I added some roasted asparagus one time I made it since I had a bit leftover from another recipe and it was really nice.

  • SheilaS on June 28, 2023

    I really liked this. The chickpeas can lose some crispness sitting with the broccoli and black vinegar so consider keeping them separate if preparing ahead.

  • SesJB on December 26, 2022

    So good, and roasted chickpeas good as snack also (with from scratch chickpeas)

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